Mango Tarte Tatin

Makes 8 servings.. Whipped cream Combine flour, sugar and salt in food processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk egg and water in small bowl to blend. Mix in enough of egg mixture to bind dough (do not form ball). Gather dough into ball. Wrap in plastic; flatten into disk. Let stand 1 hour at room temperature. Position rack in center of oven and preheat to 450 degrees F. Cook sugar with 2 Tbsps water in heavy saucepan over medium heat until sugar dissolves. Brush down sides of saucepan with wet pastry brush. Increase heat and boil without stirring until syrup turns deep golden brown. Whisk in butter. Immediately pour into 9-inch diameter glass pie dish. Arrange mango evenly in dish. Roll dough out on lightly flourer surface to 1/8-inch thick round. Place over fruit. Trim edges; press to edge of dish to seal. Bake until golden brown, about 40 minutes. Place rount heatproof plate over pie dish. Using oven mitts, quickly invert tart onto plate. Serve tart warm with whipped cream.